Molasses Cider Coleslaw Food
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
MOLASSES-CIDER COLESLAW
The dressing for this coleslaw sounds so delicious that I had to post the recipe. This salad is wonderful with bbq brisket or ribs. This is a Williams-Sonoma recipe.
Provided by DailyInspiration
Categories Salad Dressings
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- in a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour.
- Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine.
- In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper.
- Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving.
Nutrition Facts : Calories 111.2, Fat 2.9, SaturatedFat 0.4, Cholesterol 1.9, Sodium 165.9, Carbohydrate 20.9, Fiber 4.9, Sugar 12.2, Protein 2.9
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